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K

Kezban Candoğan

ankara university

21H指数
68论文数
2.1K被引数
收录论文 21
发表时间
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Sustainable recovery of lycopene and cutin from tomato by-products: A comparative study of cascade extraction approaches using non-conventional technologies从番茄副产物中可持续回收番茄红素和孢粉素：基于非常规技术的级联提取方法的比较研究
errInnovative Food Science & Emerging Technologies
IF6.8
err2026-08-01
err0
PREAI
errCarpentieri, Serena; Basli, Merve; Siano, Francesco; Candogan, Kezban; Ferrari, Giovanna
err分享
err收藏
Personalized Low Protein Products Produced with a 3D Food Printer for Inherited Metabolic Diseases on Restricted Diet个性化低蛋白产品：针对限制饮食的遗传代谢疾病，采用3D食品打印机生产
errAnnals of Nutrition and Metabolism
IF2.9
err2026-01-01
err0
PREAI
errKoc Yekeduz, Merve; Hidiroglu, Hilal Sena; Aydemir, Ilayda; Yolcu, Furkan; Kose, Engin; Ener, Basak; Kadioglu Senturk, Pinar; Candogan, Kezban; Eminoglu, Fatma Tuba
err分享
err收藏
Assessment of various protein concentrates for suitability in 3D printed plant-based meat analogs for dysphagia diets评估不同蛋白质浓缩物在适用于3D打印植物基吞咽困难膳食肉制品替代品中的适用性
errJournal of Food Measurement and Characterization
IF3.3
err2025-10-06
err0
PREAI
errPınar Kadıoğlu Şentürk; Andrea K. Stone; Kezban Candoğan; Michael T. Nickerson
err分享
err收藏
Development and characterization of a 3D printed functional chicken meat based snack: Optimization of process parameters and gelatin level
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2022-01-01
err45
errOAAI
errBulut, Elvan Gokcen; Candogan, Kezban
err分享
err收藏
Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods
errFOOD ENGINEERING REVIEWS
IF7.6
err2021-10-11
err20
PREAI
errBarbosa-Canovas, Gustavo V.; Donsi, Francesco; Yildiz, Semanur; Candogan, Kezban; Pokhrel, Prashant Raj; Guadarrama-Lezama, Andrea Y.
err分享
err收藏
Food Engineering Reviews Special Issue based on the 13th International Congress on Engineering and Food - (ICEF 13)
errFOOD ENGINEERING REVIEWS
IF7.6
err2021-03-17
err0
errOAAI
errBuckow, Roman; Barbosa-Canovas, Gustavo V.; Candogan, Kezban; Welti-Chanes, Jorge; Roos, Yrjo
err分享
err收藏
Authentication and Quality Assessment of Meat Products by Fourier-Transform Infrared (FTIR) Spectroscopy通过傅里叶变换红外 (FTIR) 光谱对肉制品的认证和质量评估
errFOOD ENGINEERING REVIEWS
IF7.6
err2020-09-08
err115
PREAI
errCandogan, Kezban; Altuntas, Evrim Gunes; Igci, Nasit
err分享
err收藏
Active packaging of chicken meats with modified atmosphere including oxygen scavengers
errPOULTRY SCIENCE
IF4.2
err2017-05-01
err32
errOAAI
errDemirhan, B.; Candogan, K.
err分享
err收藏
Effects of encapsulated starter cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks)
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2017-01-01
err26
PREAI
errBilenler, Tugca; Karabulut, Ihsan; Candogan, Kezban
err分享
err收藏
Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content高压处理对低钠腌制牛肉理化和微生物学特性的影响
errInnovative Food Science & Emerging Technologies
IF6.8
err2016-12-01
err35
PREAI
errRodrigues, Isabela; Trindade, Marco Antonio; Caramit, Franciele Roberto; Candogan, Kezban; Pokhrel, Prashant Raj; Barbosa-Canovas, Gustavo V.
err分享
err收藏
Free amino acids and bioactive peptides profile of Pastirma during its processing
errFOOD RESEARCH INTERNATIONAL
IF8
err2016-11-01
err22
errOAAI
errDeniz, Ebru; Mora, Leticia; Aristoy, M-Concepcion; Candogan, Kezban; Toldra, Fidel
err分享
err收藏
Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products
errMEAT SCIENCE
IF6.1
err2014-11-01
err109
PREAI
errBarbosa-Canovas, Gustavo V.; Medina-Meza, Ilce; Candogan, Kezban; Bermudez-Aguirre, Daniela
err分享
err收藏
SPECIAL ISSUE: XVI IUFoST World Congress Preface
errFOOD RESEARCH INTERNATIONAL
IF8
err2014-09-01
err0
PREAI
errBarbosa-Canovas, Gustavo V.; Candogan, Kezban
err分享
err收藏
Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties
errMEAT SCIENCE
IF6.1
err2010-10-01
err347
PREAI
errEmiroglu, Zehra Karagoez; Yemis, Goekce Polat; Coskun, Betuel Kodal; Candogan, Kezban
err分享
err收藏
Effect of starter culture on proteolytic changes during processing of fermented beef sausages
errFOOD CHEMISTRY
IF9.8
err2009-10-01
err88
PREAI
errCandogan, K.; Wardlaw, F. B.; Acton, James C.
err分享
err收藏
Type of bacterial starter culture, aging and fermentation effects on some characteristics of inoculated beef sausages
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2008-05-27
err4
PREAI
errCandogan, Kezban; Kartika, Suhendra; Wardlaw, Foster B.; Acton, James C.
err分享
err收藏
Rinse treatment and oxygen barrier properties of films for improving quality retention in vacuum-skin packaged fresh chicken
errJOURNAL OF FOOD SCIENCE
IF3.4
err2006-07-20
err8
PREAI
errKartika, S; Candogan, K; Grimes, LW; Acton, JC
err分享
err收藏
Quality characteristics of spent layer surimi during frozen storage冻藏过程中鱼糜的品质特征
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2004-06-01
err11
PREAI
errEnsoy, Ü; Kolsarici, N; Candogan, K
err分享
err收藏
Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin
errMEAT SCIENCE
IF6.1
err2003-06-01
err89
PREAI
errCandogan, K; Kolsarici, N
err分享
err收藏
The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters
errMEAT SCIENCE
IF6.1
err2003-06-01
err123
PREAI
errCandogan, K; Kolsarici, N
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
G
Gustavo V. Barbosa‐Cánovas
H 指数: 86 · 论文数: 557
G
Giovanna Ferrari
H 指数: 65 · 论文数: 412
Y
Yrjö H. Roos
H 指数: 63 · 论文数: 420
M
Michael T. Nickerson
H 指数: 62 · 论文数: 276
M
M‐Concepción Aristoy
H 指数: 56 · 论文数: 154
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